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Oysters, Preserved, How to Cook
From Cassell's dictionary of cookery, 1892
Serves 2
Time: a quarter of an hour. Sufficient for five or six persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
20Calories
2 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories20 kcal
Protein1.8 g
Carbohydrates1.3 g
Fiber0 g
Sugars0.8 g
Total Fat0.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium26 mg
Potassium58 mg
Calcium30 mg
Iron1.2 mg
Magnesium6 mg
Phosphorus37 mg
Zinc9.9 mg
Copper0.7 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.3 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B122.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline18 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1070. The excerpt below is the record exactly as published.
Oysters, Preserved, How to Cook. — Open the tin, take out the oysters care- fully, and put them on a hot dish in the oven, so that they may be gradually warmed. Strain the liquor which was with them in the- tin, and put it into a saucepan with the same- quantity of milk and a little salt
Cook this with the app: pantry check, scaling, and the assistant.